The present investigation was aimed at obtaining a sulfated derivative of gum Bong Bowls obtained from partially ripe fruits of Aegle marmelos employing the ultrasonication technique.Elemental analysis and FTIR-ATR studies confirmed successful sulfation.The molarity of sulfuric acid exerted maximum influence on the degree of substitution followed by reaction temperature and reaction time.
The sulfated derivative showed higher swelling in both acidic and alkaline pH as compared to the unmodified gum.It also possessed higher negative zeta potential, higher viscosity, work of shear, firmness, consistency, cohesiveness and index of viscosity as compared to both unmodified gum as well as sodium alginate.Sulfated derivative was superior to unmodified gum and sodium alginate in terms of antimicrobial and anticoagulant activities.
The sulfated sample appears to be a potential substitute over the unmodified gum sample and sodium alginate Rockets for modulating the physicochemical properties of food and drug release dosage forms.